Fire & Ice Sous Chef

Responsibilities

• Maintains consistency of all menu items
• Maintains the highest standards of hygiene and professionalism
• Assists in the management of the kitchen during the absence of the Executive Chef
• Conducts daily line inspections
• Maintains and enforces ticket times
• Communicates any prep needs to the BOH staff
• Continuously monitors for food waste
• Maintains the cleanliness of the kitchen
• Ensures that asks given by the Executive Chef are completed in a timely manner
• Maintains an open line of communication with the Executive Chef and other Sous Chefs
• Aids in the prep for lunch and dinner service
• Handles, stores and rotates product properly
• Enforces the use of safe and hygienic food handling practices
• Ensures Health Department laws and regulations are being followed
• Trains cooks on the fundamentals of cooking on a daily basis
• Butchering of fresh fish and proteins
• Aids in the creation and pricing of the seasonal menu
• Places food and supply orders
• Ensures that deliveries are properly checked in and stored correctly
• Maintains budgeted food and labor costs

Requirements

• Minimum of 2 years of restaurant experience
• Culinary Degree preferred
• Knowledgeable of Health Department requirements
• Excellent communication, guest service and time management skills
• Ability to organize, plan ahead and manage workload
• Ability to work calmly and effectively in a fast-paced and multi-tasked environment
• Dependable and energetic
• Previous line cook experience
• Flexible regarding scheduling

Physical Requirements

• Constant standing and walking
• Frequent head turning, bending, reaching, handling and grasping
• Must be able to lift and carry 60lbs
• Pushing and pulling is minimal

Working Environment

• Indoor working conditions in a fast-paced environment